KW's twist on Chicken Alfredo

Another “brainstorm” that I’ve been making for years -

Clarify some butter:

Melt butter over very low heat; skim off what comes to the surface.
Slowly pour off the oil part into another container and discard the solids.

Place some clarified butter in large heavy skillet, heat.
Flour chicken breast halves and shake off excess, add to hot pan; season with salt and pepper and fresh minced garlic and parsley; cook till half done; add sliced mushrooms and continue cooking; when done deglaze pan with 1/2 c. white wine or chicken broth (pouring around the edge of the pan; saute to thicken for 1 minute or so. Add julienned zucchini, cooked fettucini** and 1 c. heavy cream; saute until heated through and cream sauce is reduced to a thick consistency; adjust seasonings.

4 chicken breast halves and 1 lb. fettucini will serve 4

**To cook fettucini - bring large pot of water to boil; add salt and wait for water to return to full boil before adding fettucini - cook al dente; drain well.

Serve immediately, top with grated Parmesan.

Serve with green salad and crusty Italian bread.